Well, back to this tea, to my surprise, this was just regular green tea like the Costco's Japanese tea I like. Nice! Hey I like this tea.

At first I thought this was American product because of USDA organic approved mark but it was from Dongwon- Korean company. Good job Dongwon. Lol.

The back label lists all the benefits of green tea too. So for your information I'm showing you the back too.

I don't think many markets carry this yet especially not the American markets but I hope more of Korean products like these be exposed to American markets!

Oh and just in case... It just happened that I have two Dongwon products posted but it wasn't intentional nor getting anything from Dongwon lol.

Korean tea on ebay

innisfree The Green Tea Mineral Mist 150ml + Gift Sample, Korean Cosmetic US $16.32

Korean Powder Green Tea Organic Matcha 10.5Oz(300g) US $17.00

Pure Korean Matcha Green Tea Powder 300g(10.5oz) X 2bags 100% NATURAL ORGANIC US $44.90

Korean alphabet (Hangul) World Globe Soft Ball for Kids,Bonus Korean Ginseng Tea US $3.02

Set of 2 Korean Celadon Tea Infusers cups, saucers, lids, lovely Crane Design US $75.00

Koreans have a term when eating soup like this hot and spicy soup. We say it's 'shiwon-hada' which literally means 'it's cool' (Shiwon-cool).

Rather than focusing on the temperature of the soup, the term describs how it tastes and feels once the food goes down your stomach... if you know what I mean. For example...I don't it's the best example...but, if you were eating a hamburger and you drink coke to wash the greasy food down or coffee afterwards. That feeling? Lol and Koreans love to have that feeling with hot and clean soup. It doesn't always have to be spicy though. Bean sprouts clear soup is the popular 'shiwon' soup. This term is used usually for clear soups like this hot pot or bean sprouts soup.

What's your 'shiwonhada' soup?

It's basically the same steps with Hobak/Zucchini Jun but just use Tofu.

You can make both of them at the same time and you get 2 banchan. If you made too much at once, you can always save them and heat it up again. That's what we did for couple days.

They are easy to make, healthy, and yummy~!!  Hope you like it as much as I do.

So shall we start?

I sliced tofu into good bite sizes. Make sure not to slice too thin. Just thick enough like the following picture.

Sprinkle some salt lightly evenly over the tofu. Just enough not too much!

I lightly turn them over and sprinkle some salt again so the salt gets evenly distributed.

Just make sure you don't crumble them. Ha ha...

Get a bowl for flour and a bowl for eggs. Oh add some salt in the eggs again so the eggs and tofu taste goes together nicely. Sorry, I took the picture when I was almost done...

Usually I end up cracking too much eggs so I chop some scallions and fry leftover eggs afterwards...you know the one you fry and roll up like a roll cake? Another banchan for you there!

So, back to the recipe...

1. coat each tofu slice with flour. Coat it evenly all over so eggs will stick all over as well. I use hands to coat flour and toss gently couple times on hand to shake off excess flour. I don't want to eat chunk of flour you see...

2. Now, drop in the stirred eggs and I use a spoon to pick it up. And on to the pan!

Lightly coat with oil and cook it. I used the griddle since I was making a big batch. I think temp was about 325 degrees.

You can eat Tofu raw so just make sure you cook eggs thoroughly. If eggs are all cooked, you are done~! Yay.

You can dip in soy sauce or eat it as it is.

Don't forget to try Zucchini Jun too!

Enjoy!

I got this Edamame at H mart for $0.89 on special price. Regular price is not so bad either..around $1.
I think it's a really a good price for healthy nutritious snack...(and it tastes great too!!!)

Simple to prep too...just steam heat...and you're ready to EAT!

I'm actually nibbling on these right now Yum~
Sometimes I sprinkle sea salt but most of the time I like it as it is.

I just put it in my mouth sideways and just 'pop' and drag out the beans...no need to use your hands to open and pick...how do you eat your edamame?

And now it's ALL GONE! I finished it all while posting..sigh..

Edamame on ebay

New Relax and EDAMAME Keychain Bean Pea key chain US $15.66

1 Bag 15 seed edamame GREEN SOYBEAN sushi soy bean C032 US $1.45

1 Bag 15 seed edamame GREEN SOYBEAN sushi soy bean C032 US $.99

Dry Roasted Edamame. A Delicious Healthy Snack US $5.99

I just love this Green Tea. It's real Japanese tea in a bag.
My must-have..not only because of its numerous endless health benefits but I love the smooth taste of this green tea. Oh and the pretty green color. Love the price too!
It's good cold AND hot! Mmmmmmmmmmm~

NEW Kirkland Signature Green Tea Matcha Blend Japanese Tea Leaves 100 Tea Bags US $17.49

Kirkland Green Tea Matcha Blend, 100 Japanese Tea Bags US $15.99

NEW Kirkland Signature Green Tea Matcha Blend Japanese Tea Leaves 100 Tea Bags US $17.49

FREE SHIPPING Japanese Tasty Green tea Itoen Oi Ocha 1 tea bags from Japan New US $.10

JAPANESE GREEN TEA 1 x 80 BAGS YAMAMOTOYAMA SUSHI BAR US $14.95

Other Market Products:

Trader Joe's Spring Onion Soup
Trader Joe's Soyaki Sauce

Unlike Quick ‘n Easy Korean Banchan(sidedish)-Fresh Spicy Cucumber Salad Recipe which only uses the flesh part of cucumber (no seeds, no skin), this sidedish just uses the whole cucumber like other regular salads.

Ingredients

1 tbsp sea salt for pickling
1/2 lb cucumber

1 chopped scallion
1 tsp sesame oil
1 tsp sesame seeds
2 tsp red hot pepper flakes
1 tsp sugar
1/4 tsp salt
1 tsp minced garlic

*NOTE: salt, sesame oil, pepper flakes, sugar, and garlic are all basic Korean spices. There's no right and wrong amounts to these like all other cuisine. Try it first as the recipe and feel free to adjust to your liking ^-^

First, cut cucumbers like the picture and put sea salt to 'pickle' just little bit. Maybe 15 min. Let it sit for a while...just enough that it's flexible but still fresh and crunchy.

When you think it's enough (don't let it sit tooooooo long), wash and gently squeeze excess water out.
and mix with all other ingredients. Adjust the spices accordingly to your liking.

Enjoy!

Other Recipes:
Bulgogi-Korean BBQ beef
Zucchini fried jun
Korean style Pickle (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi

Once a friend told me she ate a very healthy meal...spinach salad. Yes that's good but let me show you an alternative way...Asian way...of eating spinach, as a Banchan/Sidedish with rice. I think that's little more filling than just a salad heh heh.

Just slightly cook and mix with sesame oil and salt and you are done!
Okay..okay...I'll be little more specific...scroll down!

Ingredients

1 bunch spinach
1 tsp salt
2 cups water

(Mix)
1-3 chopped scallions
1/2 tsp Sesame Oil
1/4 tsp salt

(OPTIONAL)
Little garlic
1/2 tsp sesame seeds

Let's Start!

Wash spinach thoroughly several times so you don't have to wash it after it's cooked.

Add salt to water and bring it to boil. When the water starts to boil put clean spinach and let it sit only for about 2 minutes. No longer than that!

Take spinach out and drain water. If it's too hot just briefly wash spinach once and squeeze excess water out. Cut spinach twice (into bite size).

Now just mix spinach with scallions, sesame oil, salt and sesame seeds (and garlic if you want).

Serve with rice and other banchan. If you didn't make it too salty, feel free to just eat it by itself.

That's all!

As you get familiar with the basic spices and sauces for Korean food, like sesame oil, feel free to add more or less depending on your preference. After all it is to please you not me ^^. Beauty of cooking after all is to adjust to your liking right?

Enjoy!

Spinach Seeds- Organic- Gigante D'Inverno- 200+ 2012 Seeds $1.69 Max. Shipping US $.94

250 water spinach garden plant heirloom fruit / vegetable / herb seeds US $.99

Other Recipes:
Bulgogi-Korean BBQ beef
Jhuck-Special Occasion Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi

A bowl of steaming hot soup during cold winter, especially this year, sounds so good! I LOVE soup just for the taste, but it happens to have some health benefits too!

Soybean sprouts are known to have 'isoflavone' which is beneficial for women near menopause. Also it's known within Koreans to help hangovers after heavy drinking by breaking down alcohol. So maybe next time you wanna try the Korean way to ease your hangover LOL.

Many Koreans are known to be heavy drinkers (not including me LOL) and they eat many different kinds of soup to relieve hangovers. Some spicy and some clear soup like what I am going to share today. This clear sprouts soup that I'm going to share is one of the popular ones.

However, you don't have to be a heavy drinker to enjoy this soup. I love to eat rice and this soup with Kimchi. Simple but tasty meal and healthy too!

Let's Start!

Ingredients

1 bag soybean sprouts (1lb)
3 scallions
1/2 gallon water
1tbsp salt
1tbsp minced garlic

Wash sprouts and put them in a pot with water, salt, and garlic.
Cover the pot and bring it to boil on high temperature.

After it starts to boil, cook it for another 5 minutes and then lower the temperature to about knob 6 (we have number dial) and put scallions.

Cook 5 more minutes again.

If you want it to be little spicy, you can add some red pepper flakes.

Sorry everyone...I wasn't there to take the picture step by step. Young did her best to take the picture and still get the recipe right so Yay! And I'm sure you wonderful cooks can do it okay ^^

Eat it with a bowl of rice and kimchi! They go so well!

(WHISPER: Mom...that's little too much rice there....LOL...need bigger bowl for the soup and some more kimchi please~!)

***NOTE**
Do not confuse Soybean sprouts and Mung bean sprouts!
Soybean sprouts and Mung bean sprouts usually are sold on the same section. Just make sure that you get SOYBEAN SPROUTS for this soup! Soybean sprouts have bigger and yellow head (?). Mung bean sprouts are not used for this kind of clear soup. It's good for Vietnamese noodle or for sidedish ^^
Try not to keep soybean sprouts in the refrigerator no more than a day. It goes bad real fast so eat it as fast as possible!
**********

So when you get the right kind of sprout and eat it fast, you'll get lots of health benefits while pleasing your tummy!

Enjoy!

Asian bowl sets on eBay

Asian Stir Fry Set 1-Wok/4 Bowls/Spoons/Chopsticks New US $29.99

ASIAN PALACE PORCELAIN VASE URN BOWL FIVE PIECE SET US $12.97

SET 5 ASIAN JAPANESE LACQUERWARE SERVING BOWLS & TRAY US $17.99

Pottery Barn Asian Japanese Japan Set of 4 (8) Noodle/Soup Bowl Plates Off White US $79.99

NORITAKE ASIAN SONG #7151 Set of 2 FRUIT DESSERT BOWLS US $31.99

Following recipe serves about 4 people:

Ingredients

Chicken marinade
2lbs Chicken breast
1/2 cup red pepper paste
1tbsp red pepper flake
1tbsp honey/sugar
1tbsp garlic
1tbsp wine
1tbsp soy sauce
1tbsp sesame oil

Vegetable side
3 scallions
1/4 cabbage
1 carrot
1 green pepper
1/2 green bell pepper
1 onion

Slice chicken to good bite size.

Mix marinade ingredients with chicken.

Slice all vegetables thinly.

First, cook chicken only. Don't cook in the highest temperature. Maybe about 8 for the temp knob.

When the meat is almost cooked, add veggies in and cook thoroughly.

Serve with rice. You can just mix them all together and eat. Yummm
OR with rice noodles. If you need some extra flavor for your noodle, you might consider adding sesame oil and some hot sriracha sauce to noodles. OR you could make extra marinade on the side for the noodles!

TIP If it was too spicy for you, just drink a cup of ice cold milk.

Enjoy!

Gochujang on ebay:

Korean Red Pepper Paste (Gochujang) 200g (Medium Hot) US $8.08

Korean hot pepper paste gochujang sweet sauce bibimbab 해찬들 소고기 볶음고추장 US $.99

Korean Sunchang Gochujang 200g/sauce bibimbab/SunChang US $19.99

Other Recipes:
Bulgogi-Korean BBQ beef
Jhuck-Special Occasion Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi

First pour salt into water and bring it to boil.
Add vinegar just before turning your stove off. Turn stove off.

Add clean cucumbers into the hot salt water and let it cool.

When it cools, transfer cucumbers and salt water into a glass jar.
Make sure cucumbers are tightly placed and make sure to place something heavy or anything to push down (but not crush) cucumbers tightly in the jar to enhance pickling process. Young even suggest putting some chopsticks to tighten the top of cucumbers. And let it sit for 3-4 days.

When you are ready to eat, take some out, wash, and slice thinly. Top with scallions and some fresh water. You can also sprinkle red hot pepper flakes if desired. Adding water or red hot pepper flakes is totally your choice! But chopped scallions with pickles are really good!

*Variation:You can turn this into different spicy banchan. Mix pickle slices with some sesame oil, minced garlic, chopped scallion, sesame seeds (optional) and red hot pepper flakes. And there's another banchan for you! Enjoy!

Other Banchan/Sidedish Recipe:

Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Kimchi Fried Rice
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi